To store beets and carrots, trim the stems to about 1 inch and keep the roots in plastic bags in the refrigerator about 2 weeks. Peel the beets under cold running water to prevent them from staining your fingers.
1/2 pound beets (about 3 medium), trimmed and peeled
3 medium carrots, peeled
1 medium onion
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon crushed red pepper
How to Make It
Preheat oven to 450°.
. Line a large baking sheet with foil.
. Cut beets into 8 wedges each. Cut carrots in half lengthwise; cut halves into 3-inch pieces. Remove skin from onion; cut into large wedges, leaving root intact.
. Place beets, carrot, and onion in a medium bowl; drizzle with oil, and toss well. Arrange vegetables in a single layer on prepared pan. Bake at 450° for 15 minutes; stir and bake an additional 10 minutes or until tender.
. Return vegetables to bowl; add vinegar and remaining ingredients. Toss gently to coat.